The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-08-19
HOUSEHOLD HINTS.
VEAL cuTLETs.

NiIH Drcau crumbs with which salt,
pepper and minced savory herbs have
been mixed, and press the crumbs down;
fry a delicate brown in good, pure lard
or butter; be careful not to dry them.
Make a gravy as follows: Dredge a lit
tie flour, add o piece of butter the size
OF walnut, brown it then pour as
much boiling water rs is required, sea-
son with pepper and salt and a little
lemon juice; give one boil and pour it
over the outlets.
BRoMED BEEFSTEAK.
An hour or two before dinner place
steak on q plate and cover with a table,
spoonful of melted butter and two ta-
blespoonfuls of sharp vinegar. Let re-
main there an hour if possible, then
turn and apply to the other side the
same proportion of melted butter aud
vinegar. When ready TO broil grease
bars and rims of gridiron. have good
fire Of clear coal, place steak in gridiron
over fire and turn quickly. Repeated
turHings and good fire are the essen
tials for successfully broiling steak.
When cooked place on a hot platter,
season with salt, and pepper and but
ter. and serve Immediately. ewpota-
toes should be washed and cleaned with
a vegetable brush, but not pared.
Place in kettle, cover. with boiling wa
ter, add il teaspoonful of salt and
boil rapidly until cooked, then drain
and serve at onee.
SAUCE % PUDDING.
A half cup of sugar rolled till fine
and beaten TO a res with half a cup
Of butter is very good; with vanilla it is
better. A tablespoonful of cornstarch
wet up evenly in a little cold water and
stirred into a pint of boiling water and
= half cup of molasses is nice. A differ
ent flavor q be given by adding the
JUICE of a lemon or q tablespoonful of
vinegar.
COTTAGE PUDDING.
Warm two-and-one-h half tablespoon
fub of butter, beat well with one egg,
one cup sweet milk, two cups of -four
and two heaping teaspoonfuls of good
baking powder; add a little salt. Pour
into a hot, buttered pail or pudding pot,
set in a kettle of boiling water cook an
hour or till done.
WATERMELON RIND PRESERVES.
Select hard green rinds; white
spongy rinds will not make good pre-
serves. Do not cut too thin, pare off
what little white there may
be inside Of the rinds. Peel
off the green on the outside, of
course; cut in any shape you like. 1t
is best to try a small quantity in squares
or strips until you can succeed, then
lake time for fanciful patterns in the
melon-rind. After having trimmed the
Finds, pour boiling alum water over
!hem and let lie all night; next day
pour on clean boiling water and let
soak while the syrup is being made.
Take six pounds of white sugar and
lhree pints of water, boil till about as
thick as molasses, drain the rinds
and add TO the syrup and boil until
hey are clear, flavor with orange
lower water, cool and put away in
Jars for use. If you mash the alum and
throw it in with fresh rinds and then
pour on boiling water 1t will the same
as boiling alum water. Not very much
alum is required, only enough to keep
hem firm. You can flavor this pre-
serve with lemon or ginger, if prefer
led. 1t is a simple but good recipe,
md not a costly preserve. If after
cooking any preserve clear, you put it
n dishes in the hot sun. covering it
With cheesecloth or carleton, etc, then
lfter it has been in the sun. place in
airs and pour on the syrup. 1t will
lot be near so apt to mould.
LEMON HONEY.
Three ounces Of good butter, half a
)0und of white sugar. three eggs.
eaving out the whites of two, add the
pice of one large fine lemon, or two
must be rubbed off on Jumps Of sugar.
ldd to the other ingredients. boil it till
he sugar il dissolved, and it becomes
he consistency of honey.
PHEBE's CAKE.
Two cups OF sugar. n cup butter;
Team the butter and sugar to a froth:
i'd four well-beaten eggs, a few spoon-
tuls Of peach leaf water, Gender, green
peach leaves infused in boiling water
md strained) and sufficient -four to
make it of the consistency of pound
cake batter: baking powder stirred in
10 the flour makes it light. The peach
eaf water gives il the flavor OF bitter
almond.
STEW OF DUCKS.
Clean and disjoint the ducks, place
hem on the back of the stove, or on a
slow fire, just cover them with water.
40 more, as the water goes down, re-
plenlSh lt Just a little. When the
iueks are near doae, add a few celery
tops cut small, flavor with salt and
pepper, add a bit Of fresh butter. Cut
np a lemon, remove the pips. and serve
in the dack gravy, or instead of lemon.
serve with currant jelly.